These eggs aren’t the only thing that’s scrambled.  

My brains…. also pretty scrambled right now.  

As far as I see it, there are two solutions to the scrambled brain mess that I’ve got going on inside my head right now: a whole weekend worth of sleep or a bag of fun size Snickers bars.  

Aaaand Snickers it is… but first, let me show you what I eat morning, noon and night:  scrambled eggs.  

Are you picky about how you cook your eggs?  Maybe a little?  That’s no crime… everyone likes their eggs a different way.  I’m more of a dry scramble kind of girl.  Here’s my step-by-step guide to eggs for one.  

Start with good quality eggs.  Fresh medium or large eggs from the farmer’s market are mighty fine.  

 Break three eggs into a bowl. 

Beat eggs lightly with a fork.  

Melt just over a tablespoon of butter in a pan over low heat.  Add eggs and stir eggs immediately and constantly with a wooden spoon.  

It may take 3 to 4 minutes for the eggs to become just set but still creamy.  At this point add a scant tablespoon of heavy cream,  a small pat of butter and a generous pinch of salt.  Continue to stir.

When eggs are scrambled to your liking, remove from the pan, top with a touch more salt and fresh ground pepper, and serve with buttered toast.  I garnished my eggs with nasturtium petals (they’re pretty), but chives are also lovely.

((Yes… I just wrote a post about scrambled eggs.  That just happened.))